Beer Mustard

Name: Beer Mustard
Ingredients: 3/4 cup brown mustard seeds; 1/4 cup yellow mustard seeds; 1 cup dark beer, or as needed; 2 cloves garlic, minced; 1/2 cup apple cider vinegar; 2 tablespoons brown sugar; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 3 half pint canning jars with lids and rings

9 ingredients

7 steps

Ingredients

3/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1 cup dark beer, or as needed
2 cloves garlic, minced
1/2 cup apple cider vinegar
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
3 half pint canning jars with lids and rings

Directions

1

Soak brown and yellow mustard seeds with dark beer in a large bowl set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.
2

Transfer the soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.
3

Sterilize the jars and lids in boiling water for at least 5 minutes.
4

Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
5

Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
6

Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
7

Refrigerate the jars of mustard for 2 weeks before using.